Why I chose this recipe:
I’m going to be honest. I probably never would have blogged about crab cakes. I’ve always been underwhelmed. I don’t order them out because I find them to be a fried disc of filler mush and very little crab. Sorry, but I’m not interested in that!
But then my boys were talking about how they loved crab cakes and the bell went off. I needed to create a recipe that we all loved. And so the fun in the kitchen began.
I started with a search on Pinterest. I must admit there are a lot of recipes out there, but the one that caught my eye was from @sallysbakeblog. Her recipe seemed to be more about accentuating the crab, than a crab-esque disc on a plate. So I went from there, changing the recipe as I saw fit based on my preferences.
I must say, my family and I are thrilled with the final result. Of course, it took a few iterations to come up with this version I am sharing with you, but it’s all about the climb, as Miley Cyrus says, right? hahaha.
As you will see, you can bake or pan fry these crab cakes. Personally, I prefer the baked for two reasons: 1) They hold their shape better; and 2) To me, because they hold their shape better, they are more presentable if you are serving them to company as an appetizer or presented as an entree over a mixed greens salad. However, each are equally as delicious. Truly!!!!
I serve them with my QCK Truffle Sriracha Remoulade, which adds an extra depth of flavor to take them over the top in yumminess.
So I strongly encourage you to give these amazing QCK Jumbo Lump Crab Cakes a try. Honestly, the hardest part is finding the jumbo lump crab meat. Otherwise, it is very easy to !
Ingredients for Crake Cakes
1 Egg or 2 Egg Whites
¼ cup Truffle Aioli
2 tsp Dried parsley
1 tsp Red Pepper Flakes
2 tsp Dijon Mustard
2 tsp Coconut Aminos
¼ tsp Kosher Salt
¼ cup Minced Sauteed Red Onion
2 cloves Minced Garlic, sauteed
⅔ cup (approx. 12) crushed Ritz Crackers
1 Lb. Jumbo Lump Crab Meat
½ tsp Everything Bagel Seasoning
Ingredients for Truffle Sriracha Remoulade
1/3 cup Truffle Aioli
2 tsp Lemon juice
2 Tbsp Sriracha Sauce
1 Tbsp Dijon Mustard
1/4 tsp Kosher salt
Directions
In a small bowl, combine Remoulade ingredients.
Stir until fully combine.
Cover with plastic wrap and refrigerate until ready to use.
In a medium bowl, combine the egg, truffle aioli, parsley, red pepper flakes, dijon mustard, coconut aminos, kosher salt, sauteed red onion and sauteed garlic. Mix well.
Rince jumbo lump crab meat and drain.
Add crab to medium bowl.
Add crushed ritz crackers to medium bowl and stir until fully combined.
Cover with plastic wrap and chill for at least 30 mins.
For Baked QCK Crab Cakes:
Preheat oven to 450 degrees.
Spray large cookie sheet with cooking spray.
Using a ⅓ cup measuring cup with a handle, scoop and firmly pack the mixture into the cup.
Transfer crab cake mixture to prepared cookie sheet by firmly hitting cup against sheet. The mixture should come out in the shape of the cup.
Repeat for remaining mixture.
Sprinkle with Everything Bagel Seasoning.
Bake for 15 minutes.
For Pan-Fried QCK Crab Cakes:
In a large skillet, pour enough vegetable oil in the base to allow for about ¼ inch of oil.
Turn dial to Medium High. When you drop a water droplet into oil and it splatters, oil is ready.
Spray large cookie sheet with cooking spray.
Using a ⅓ cup measuring cup with a handle, scoop and firmly pack the mixture into the cup.
Transfer crab cake mixture to prepared cookie sheet by firmly hitting cup against sheet. The mixture should come out in the shape of the cup.
Repeat for remaining mixture. The recipe usually makes six crab cakes.
Sprinkle with Everything Bagel Seasoning.
Transfer three prepared crab cake to heated oil with a large spatula.
With spatula, press down on each crab cake to flatten 50%.
Pan fry crab cakes on each side for approximately 4 mins. Or until each side has reached desired color and texture.
Remove from oil and place on parchment paper before serving.
Repeat with remaining prepared crab cakes.
Serve with a QCK Truffle Sriracha Remoulade.
Enjoy!